Thursday, October 29, 2015

Soy & Brown Sugar Glazed Chicken Legs


When your husband says this one can go into the menu pool, you know its going to be featured on the blog... This dish was super simple to make. I paired it with brown rice and steamed green beans (would also be good with broccoli). I didn't add much seasoning to either side dish because the glaze packs a punch and is extremely flavorful. I also wanted to keep it somewhat healthy, using liquid aminos instead of soy sauce.

Soy & Brown Sugar Glazed Chicken Legs

3 lbs. chicken legs
coconut oil spray
1/2 cup liquid aminos
2 teaspoons toasted sesame oil
1 teaspoon minced garlic
1/2 teaspoon white vinegar
1/8 teaspoon black pepper
1 tablespoon cornstarch
1/4 cup water
1 tablespoon butter

Directions:
  • Preheat oven to 425 degrees and line sheet tray with aluminum foil. Place chicken legs on tray and spray each one with coconut oil. Season as desired.
  • Bake chicken legs for 30-45 minutes or until internal temperature reaches 165 degrees.
  • Meanwhile in a small saucepan, heat liquid aminos, sesame oil, garlic, vinegar, and pepper. Whisk constantly until it starts to boil.
  • Make a slurry with cornstarch and water. Add the slurry to the liquid amino mixture and continue whisking until thickened. Add butter to glaze and continue whisking.
  • Once chicken is fully cooked and the glaze is made, dip each chicken leg in glaze and place back on baking sheet. Broil on high for 3-5 minutes or until brown and bubbly.
  • Serve with brown rice or quinoa.
Additions to the glaze:
  • Add a touch of red pepper flakes for extra heat.
  • Fresh grated ginger for a fresh vibrant taste.

Sunday, October 18, 2015

Gluten, Dairy, & Sugar Free Pumpkin Bread

Gluten, Dairy, & Sugar Free Pumpkin Bread



Ingredients:

1/2 cup coconut oil
3/4 cup agave syrup
2 eggs
1 teaspoon vanilla
1 (15 oz.) can of pureed pumpkin
2 cups of gluten free flour (King Arthur)
1 teaspoon baking powder
1/2 teaspoon salt

Directions:
  • Preheat oven to 350 degrees.
  • Cream oil, agave syrup, eggs and vanilla in mixer, add in the pumpkin puree.
  • Add all the dry ingredients together in a bowl and combine with wet until just mixed. If you overwork the batter it will be become chewy after baked.
  • Bake in the oven for one hour or until crust is golden brown.
  • Serve warm as is, or can add powdered sugar for garnish. (However this makes it no longer sugar free...) ;)
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